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Pinto Bean Chicken Soup Recipe

Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Pinto Bean Chicken Soup Recipe

Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Ingredients

1/3 cup all-purpose flour

2 cans (14-1/2 ounces each) chicken broth

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes, cut up

1 can (4 ounces) chopped green chilies

1 can (10 ounces) chunk white chicken

8 ounces Mexican process cheese (Velveeta), cubed

Directions

1.In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted.
Yield: 8 servings.